Swamp Saxifrage Salad
A crisp, all-wild spring salad made from swamp saxifrage shoots and tender spring greens.
Servings: 4 Servings
Calories: 42kcal
Equipment
- 1 3 quart mixing bowl
Ingredients
- 4 oz tender saxifrage shoots
- 2 oz floerkia greens or chickweed
- 1 tablespoon hickory nut oil
- ½ teaspoon maple syrup
- 2 teaspoons blueberry juice reduction or raspberry puree
- Fresh lemon juice or vinegar to taste, about 1-2 teaspoons
- Kosher salt and fresh ground black pepper to taste
Instructions
- Cut the floerkia greens if using into 1 inch segments. If you use chickweed, use the tender tops.
- Cut off the top of each shoot and discard.
- Slice the saxifrage shoots into ¼ inch rings on the bias, drawing the knife back towards you to prevent crushing them.
- Combine the sliced shoots and cut greens in a bowl, season to taste with the remaining ingredients and mix well.
- Taste the salad, and consider if you think it needs more salt, acid, oil or sweetness.
- Adjust the seasoning until it tastes good to you, then serve immediately, mounded on small, cold salad plates.
Video
Notes
Making the salad your own
These ingredients are hard to come by, even for some foragers. You can make a similar salad using chickweed and sliced asparagus.Nutrition
Serving: 3oz | Calories: 42kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 27mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 464IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 0.3mg